Asparagus & Chickpea Pulao with Tahini Dressing
Ingredients:
3 tablespoon olive oil
1 can chickpeas
2 clove garlic
1 unit yellow onion
1 bunch asparagus
3 cup brown rice
unit sea salt
1 cup almonds, slivered
Instructions:
Tahini Dressing:
1 garlic clove, minced
1/4 cup tahini
zest of one lemon
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
Make the dressing by whisking together the garlic, tahini, lemon zest and
juice, and olive oil. Add the hot water to thin a bit and then the salt.
Set aside.
Heat the olive oil in a big skillet over medium-high heat. Swirl the oil
around to coat the pan, then add the chickpeas and a sprinkling of salt.
Let the beans sauté for a couple minutes until they begin to brown
slightly. Add the garlic and onions and sauté for a minute. Stir in
the asparagus with another pinch or two of salt, cover with a lid
for a minute or two and steam just until the asparagus brightens
and softens up a bit. Uncover and stir in the rice and almond slivers,
reserving a few almonds for garnish. Taste and add more salt if needed.
Serve family-style in a big bowl drizzled with a few tablespoons of the
tahini dressing. Let each person add more dressing to their tastes.
Description:
If it's a chilly day, serve this dish warm. It's also great served cold as a summer salad on a warm day.
Notes: